One of my favorite things to do every summer is to go peach and blueberry picking, and then bake of course! Last summer I made my first successful peach blueberry pie and I knew I had to make another before this summer came to an end. This is one of my favorite pie recipes because it never comes out too soupy. Until I found this recipe, my pies always used to be full of liquid. The secret seems to be the instant tapioca which absorbs a lot of the liquid and thickens the fruit mixture. Since my favorite season of apple picking is just beginning, hopefully you’ll see some apple themed desserts appearing on the blog in the next few weeks.
Peach Blueberry Pie
2 1/2 cups unbleached all-purpose flour, plus more for counter surface
1 tsp. salt
2 Tbsp. granulated sugar
1 1/2 sticks cold unsalted butter, cut into 1/4 inch slices
1/2 cup chilled solid vegetable shortening, cut into 4 pieces
1/4 cup vodka, cold
1/4 cup cold water
6-8 medium sized peaches, ripe but still firm
1 cup fresh blueberries
1 Tbsp. fresh lemon juice
1 cup granulated sugar
1/4 tsp. ground cinnamon
1/8 tsp. nutmeg, freshly ground
1/4 tsp. salt
3-4 Tbsp. ground instant tapioca (depending on how much liquid the peaches release)
Process 1 1/2 cups flour, salt and sugar in a food processor. Pulse to combine. Add butter and shortening and process until homogeneous dough just starts to form clumps. Scrape the bowl with a spatula and add the remaining cup of flour. Pulse until the mass of dough has been broken up.
Sprinkle vodka and water over the mixture and using a rubber spatula, fold the mixture together until dough is slightly tacky and sticks together.
Divide the dough into two balls, in a 3:2 ratio*. Flatten the larger piece into a disc, wrap in plastic wrap and refrigerate for at least 1 hour. Roll smaller piece into a log, about 1 1/2 inch in diameter, wrap in plastic wrap and freeze.
Filling and assembly:
Roll out refrigerated dough into a 12 inch circle on a floured surface. Transfer the dough into your pie pan using a rolling pin. Trim the excess dough with a knife and flute the edges of the dough with your thumb and forefinger. Chill in the freezer until ready to fill.
Preheat oven to 425 F. Prepare a pot of boiling water and an ice bath. Score a small x at the base of each peach with a small knife. Blanch in boiling water for about two minutes and then add peaches to the ice bath for one minute. Remove peaches and starting at the x, peel the skin off each peach. Half and pit them and then cut them into wedges.
Toss peaches with lemon juice, 1 cup sugar, cinnamon, nutmeg, salt, and ground tapioca in a medium bowl.
Add mixture to prepared pie pan. Remove the dough log from the freezer and grate it with a large box grater on top of the filling (you can also just chop dough up into medium sized pieces like I did). Brush the grated dough with water and sprinkle with granulated sugar. Place the pie on a baking sheet and bake for about 25 minutes, or until crust begins to brown. Rotate pan and reduce oven temperature to 375 F. Bake until the crust is a deep golden brown and the filling starts to bubble, 25-30 minutes more. Cool for 2 hours before serving. Enjoy!
*note: you can also divide the dough equally in half, refrigerate both as discs and simply roll out the top half so that it completely covers the pie. Just be sure to cut slits in the top dough so that steam can escape.
Source: unknown, can’t find a source on the recipe I have